How to Retain Nutrients When Cooking
October 7th, 2009
1.Minimum Heat: High temperature affect food values. Foods should be tenderized but not overcooked. A favored method is to cook until moderately tender.
2. Minimum Water: Some minerals are water soluable and will vanish when foods are cooked in too much water, Useas little water as possible.
3. Minimum air exposure: Wherever possible, plunge foods into boiling water quickly and then cover the cooking vessel with a lid. This avoids oxidation and conserves Vitamins A and C.
4. Minimum Trimming: Some fruits and vegetables have to be trimmed before cooking, so the wise step is to cook them as quickly as possible after exposing their surfaces.
Hearty Recipe: Hearty Meatless Casserole
Healthy Salad Recipe: Apple Jucie Salad Dressing
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